Sesame Polenta with Aubergine Caponata

Name: Sesame Polenta with Aubergine Caponata
Cook time: 45 min
Total time: 45 min
Ingredients: 100 g (⅔ cup) polenta; 5 tbsp nutritional yeast; 1 rosemary sprig, finely chopped; 50 g (1¾ oz) plant-based butter; 3 tbsp tahini; Salt and freshly ground black pepper; 4 tbsp olive oil; 2 aubergines (eggplants), washed and cut into 2cm (¾in) cubes; 2 aubergines (eggplants), washed and cut into 2cm (¾in) cubes; ½ tsp salt; 1 red onion, finely sliced; 2 tbsp smoked paprika; 2 garlic clove, crushed; 400 ml (14 fl oz) passata; 100 ml (scant ½ cup) vegetable stock or water; 100 ml (scant ½ cup) vegetable stock or water; 2 tbsp capers; 1 tbsp dried oregano

Preparation info

Serves:
2

Difficulty
Medium
Ready in
45 min

Appears in

Mind Food

By Lauren Lovatt

Published 2022

About

This recipe is a Mind Food sort of comfort food. The two parts to this plate contrast perfectly, with the polenta being creamy and salty against the warm, rich, sweet tomato caponata. Oregano can be useful for digestion, hence its use in many Spanish and Greek dishes. This dish will hopefully transport you to a cool Mediterranean evening.

Ingredients

Snack
Vegan
Gluten-free
Autumn

Ingredients

Method